My mother-in-law put this vegetable lentil soup at lunch time, and it smelled so amazing simmering away that I decided I had to share it with you.

Lentil Soup Crock Pot Style

Prep time: 10 minutes Cook Time: 8 hours Makes 8 servings

By Chef #461400 on Food.com

She got the recipe from a cook in Austin, Texas on food.com, and it’s super simple – basically vegetables, lentils and herbs.

I like the mass amount of spinach stirred through a the end, because I find lentil soups too heavy if there isn’t much vegetable in them.

If I were making this, I’d probably add some smoked paprika (my new love, thanks to Dreena Burton) and maybe a bit of balsamic vinegar at the end.

I’d also probably throw some parsley in with the spinach, just for a little extra hit of flavor and nutrients.

However you put it together, the great thing about making soup in the crock pot is that you can leave it to simmer all day on its own…

{jumi [files/includes/youtube.php] [n9WRRAzGpCw]}

Ingredients

2 cups green lentils (dry measure)

4 cups vegetable broth

4 cups water

1 cup celery, chopped

4 cups carrots, chopped

1 onion, diced

8 cloves garlic, minced

1 can diced tomatoes

1 tsp dried oregano

1 tsp fresh (or dried) thyme

2 bay leaves

pinch cayenne

salt and pepper, to taste

1/2 pound baby spinach, chopped

Directions

Put everything but the spinach in a crock pot (slow cooker). Turn on high for 1-1 1/2 hours, then turn down to low for 7 hours, or until the lentils are fully softened. *Note: I would leave the salt out until the lentils have cooked, otherwise they tend to not cook as thoroughly.

When you’re ready to serve, stir in the spinach and let it wilt for a few minutes.

Let me know what you think of this lentil soup crock pot style in the comments!